Togarashi Shrimp, Spiralized Zucchini And Soba Bowls
2
- Prep Time15 min
- Total Time20 min
- Makes4 servings
Photo, Erik Putz.
Look for spiralized zucchini in the produce section of your grocery store to cut down on prep time.
Ingredients
6 cups spiralized zucchini, about 2 zucchini
180 g soba noodles
2 1/2 tbsp soy sauce
2 tbsp lime juice
1 tbsp sesame oil, divided
2 tsp honey
2 green onion, chopped
450 g large frozen shrimp, thawed and peeled
1/2 tsp shichimi togarashi 7-spice blend, plus more for garnish
1/4 cup cilantro leaves
1/4 cup mint leaves
Instructions
SPREAD 2 kitchen towels on counter. Scatter zucchini spirals on towels and roll up to absorb excess liquid.
COOK soba noodles in a large pot of boiling water, following package directions until tender, 4 to 5 min. Drain and rinse under cold running water. Drain very well.
WHISK soy, lime juice, 2 tsp sesame oil and honey in a large bowl. Add zucchini, soba noodles and green onions, tossing to coat.
PAT shrimp dry. Heat remaining 1 tsp sesame oil in a large frying pan over medium-high. Add shrimp and cook until pink, 2 to 3 min. Sprinkle with togarashi.
TO serve, divide noodle mixture among bowls and top with shrimp, cilantro, mint and more togarashi.
Nutrition (per serving)
Calories 310, Protein 27g, Carbohydrates 42g, Fat 5g, Fibre 3g, Sodium 812mg.
Excellent source of vitamin B12.
Kitchen Tip: Shichimi togarashi is a common Japanese spice blend with 7 ingredients: red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seeds, hemp and poppy seeds, ground ginger and nori.
Kitchen Tip: Can’t find togarashi? Combine 1/2 tsp toasted mixed sesame seeds with a pinch of cayenne pepper.
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